脐橙·胡萝卜·芦荟复合保健饮料的研制

Research on Mixed Health Care Beverage of Navel Orange,Carrot and Aloe

[目的]研制脐橙、胡萝卜、芦荟新型复合保健饮料,以提高榕江县丰富优质的脐橙资源的利用率。[方法]以脐橙为主要原料,辅以胡萝卜及芦荟,通过正交试验方法对复合保健饮料的加工工艺进行了初步探讨,并对其中的热处理、风味调配、杀菌等工序进行重点研究。[结果]脐橙、胡萝卜、芦荟复合保健饮料的最佳工艺配方为:脐橙汁40%,胡萝卜汁7%,芦荟汁1%,白糖2%;最佳灭菌工艺条件为80℃,15 min。[结论]所制复合饮料风味独特,理化和卫生指标均达相关规定标准,该研究为榕江县纽霍尔脐橙的深加工提供了一条可行途径。

[Objective] To enhance the utilization of navel orange resource in Rongjiang County,mixed health care beverage of navel orange,carrot and aloe were produced.[Method] Taking navel orange as the main raw material,carrots and aloe as supplements,the optimum formula was determined by orthogonal experiments.Heat treatment,flavor adjustment and sterilizing techniques were studied as key point in the production process of the beverage.[Result] The results showed that the best formula of the mixed health care beverage was 40% orange juice,7% carrot juice,1% aloe juice,2% sugar.The optimum sterilization conditions were 80 ℃,15 min.[Conclusion] The mixed health care beverage of navel orange,carrot and aloe had a unique flavor and health care function,physical,chemical and hygiene indexes were superior to the national standard.These research results provided a feasible way for the further processing of the Rongjiang County Newhall navel orange.